http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Functional foods and nutraceuticals in metabolic and non-communicable diseases
1 online resource (xxx, 821 pages) : illustrations
Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming. Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis.
Sections: 1. Functional food and nutraceutical availability -- 2. Evolutionary diet and functional foods available in the world -- 3. Fatty acids in the diet as functional foods -- 4. Functional foods and micronutrients -- 5. Fruits, vegetables, legumes and whole grains -- 6. Spices as new functional foods -- 7. Probiotics and prebiotics and microbiome -- 8. Bee products -- 9. New approaches in food development -- 10. Nutrition, NCDS and brain dysfunction -- 11. Antioxidants in functional foods -- 12. Eating disorders -- 13. Nutraceuticals -- 14. Nutrients for metabolic diseases -- 15. Amino acids, cortisol and hydrogen.
edited by Ram B. Singh, Shaw Watanabe and Adrian A. Isaza.
Includes bibliographical references and index.